Lemon Herb Salt

When a lemon is fresh, the best part is the zest. That thin yellow layer on the outside holds the fragrant oils that make a lemon smell like a lemon. This recipe captures all of it in a jar.

Lemon herb salt takes about 10 minutes of hands-on time and only three ingredients. Sprinkle it on almost anything, keep it in your pantry for months, or jar it up as a homemade holiday gift.

Ingredients

Makes about ½ cup.

• Zest of 2 to 3 Local Fare lemons
• ½ cup flaky sea salt or coarse kosher salt
• 1 tablespoon fresh rosemary or thyme, finely chopped (or a mix of both)

Optional add-ins: a pinch of cracked black pepper, a little garlic powder, or a pinch of red pepper flakes for heat.

How to Make It

1. Wash and dry the lemons. Rinse them well and pat them completely dry. Water makes the salt clump.
2. Zest the lemons. Use a microplane or fine grater and take only the bright yellow layer. Stop before the white pith, which tastes bitter.
3. Rub it together. In a bowl, add the zest, salt, and chopped herbs. Rub everything between your fingertips for a minute or two. This presses the lemon oils into the salt, and your kitchen will smell amazing.
4. Let it dry. Spread the mixture on a parchment-lined baking sheet in a thin layer. Leave it out at room temperature for about 24 hours, stirring once or twice. In a hurry? Put it in the oven at the lowest setting (around 200°F) for 20 to 30 minutes, stirring halfway through, then let it cool.
5. Jar it. Once it feels completely dry and crumbly, break up any clumps and transfer it to an airtight jar.

Ways to Use It

Think of lemon herb salt as a finishing touch. Sprinkle it on right before serving so the flavor stays bright.

• Eggs: fried, scrambled, or soft-boiled
• Roasted vegetables: sweet potatoes, carrots, broccoli, or whatever’s in your Farm Bag
• Fish and chicken: on top after cooking, or rubbed on before roasting
• Avocado toast: with a drizzle of olive oil
• Popcorn: toss it with melted butter
• The rim of a glass: for cocktails, mocktails, or homemade lemonade

Storage and Using the Whole Lemon

Store your lemon herb salt in an airtight jar in a cool, dry spot. It keeps for several months, though the lemon aroma is strongest in the first few weeks.

This recipe only uses the zest, so don’t toss the rest. Squeeze the juice into a vinaigrette, a glass of water, or tonight’s dinner. Juice keeps in the fridge for a few days, or freeze it in an ice cube tray to use later.

INGREDIENTS

• 1 small pie pumpkin
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ small yellow onion, diced
• ¾ cup heavy cream
• ½ cup grated Parmesan
• ½–1 cup pasta water
• 1 tbsp butter
• ½ tsp dried sage
• ½ tsp thyme
• ¼ tsp nutmeg
• ½ tsp salt, plus more to taste
• Black pepper
• Pinch of red pepper flakes, optional
• 12–16 oz pasta
• Fresh sage or Parmesan for serving

Directions

1. Roast the pumpkin: Cut the pie pumpkin in half and scoop out the seeds. Brush the flesh lightly with olive oil and place cut-side down on a baking sheet. Roast at 400°F for 35–50 minutes, until very soft.
2. Make fresh pumpkin purée: Once cool enough to handle, scoop the pumpkin flesh from the skin. Blend or mash until smooth. You’ll need about 2 cups.
3. Build the sauce: Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the onion and cook for 4–5 minutes. Add garlic, sage, thyme, nutmeg, and optional red pepper flakes and cook another 30–60 seconds.
4. Add the pumpkin: Stir in 2 cups pumpkin purée and about ½ cup pasta water. Cook for 2–3 minutes.
5. Make it creamy: Reduce the heat to low and stir in the heavy cream and Parmesan. Add additional pasta water a little at a time until the sauce is silky enough to coat the pasta. Season with salt and plenty of black pepper.
6. Finish the pasta: Add your cooked pasta directly to the skillet and toss thoroughly. Let everything cook together for another 1–2 minutes.

Great additions: Crumbled Italian sausage, crispy bacon, sautéed mushrooms, spinach, roasted chicken, or toasted walnuts all work really well.

For an especially good fall version: Brown the butter first and fry a few fresh sage leaves until crispy. Use the browned sage butter to start the sauce and crumble the crispy sage over the finished pasta.